Coconut milk flavored with peanut butter makes a classic Thai inspired, creamy sauce for bell peppers and grilled shrimp for an easy dinner.

1 pound jumbo shrimp, shell and tail on
4 tablespoons vegetable oil, divided
2 gloves garlic, minced or pressed
¼ tsp kosher salt and red chili flakes
½ onion, peeled and sliced
½ red, orange, and yellow bell pepper, seeded and sliced
1 cup coconut milk
6 tablespoons fish sauce
2 tbsp each peanut butter and lime juice (about ½ large lime, juiced)
1 tablespoon brown sugar
2 teaspoons ground ginger
2 tbsp each basil leaves and cilantro chopped
1 green onion, chopped
Red jalapeno pepper, thinly sliced (optional)
Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinade for 10 minutes. Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp. In another bowl or 4 cup measuring cup mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and ground ginger and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

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